Garlic Butter Scallop Pasta Quick and Tasty Recipe

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- 8 oz linguine or spaghetti - 12 large sea scallops - 4 tablespoons unsalted butter - 4 cloves garlic - 1 teaspoon red pepper flakes - Zest and juice of 1 lemon - ¼ cup fresh parsley - Salt and freshly ground black pepper - Grated Parmesan cheese (optional) Gather these key ingredients before you begin. First, the pasta is the base. You can use either linguine or spaghetti. Both types work well. Next, we need the scallops. Look for large sea scallops for the best flavor. Butter is crucial for a rich sauce. Use unsalted butter so you can control the salt. Garlic gives the dish a strong, savory taste. Mince it finely to release its oils. Red pepper flakes add heat, so adjust to your liking. Lemon zest and juice brighten the dish. They balance the rich butter and scallops. Fresh parsley adds color and freshness at the end. Lastly, salt and pepper boost all the flavors. You can add Parmesan cheese if you want an extra layer of taste. This mix of ingredients creates a delightful pasta dish. The combination of flavors will impress anyone you serve it to. - Bring a large pot of salted water to a boil. - Add 8 oz of linguine or spaghetti and cook until al dente. - Before you drain, reserve about 1 cup of the pasta water. - Drain the pasta and set it aside. - While the pasta cooks, season 12 large scallops with salt and pepper. - In a large skillet, melt 2 tablespoons of butter over medium-high heat. - Place the scallops in the skillet without overcrowding. - Sear for 2-3 minutes until they turn golden and opaque. - Gently remove the scallops and transfer them to a plate. - Lower the heat to medium and add the remaining 2 tablespoons of butter. - Toss in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. - Sauté for about 1 minute until the garlic smells great. - Watch closely to avoid burning the garlic. - Add the cooked pasta back into the skillet with the garlic butter. - Pour in the reserved pasta water, lemon juice, and zest. - Toss everything well to coat the pasta in the sauce. - Gently fold the scallops into the pasta. - Add ¼ cup of chopped parsley and mix thoroughly. - Allow the dish to heat for an extra minute. - Taste and adjust the seasoning as needed. - Plate the pasta and drizzle any remaining sauce over it. - For a tasty touch, sprinkle with grated Parmesan cheese if desired. - Make sure the scallops are patted dry. This helps them brown better. - Don’t overcrowd the skillet. Cook in batches if needed for even cooking. - Adjust red pepper flakes to control spice. Add less for a mild taste. - Try fresh herbs like thyme or basil for extra flavor. They can change the dish's vibe. - Serve in shallow bowls for a nice look. It makes the dish feel fancy. - Garnish with lemon and parsley. This adds color and a fresh touch to each plate. {{image_4}} You can add shrimp or crab to make a mixed seafood pasta. This gives your dish a fun twist. Shrimp cooks quickly and pairs well with garlic. Crab adds a sweet flavor and a nice texture. If you want to switch it up, try using other shellfish, like clams or mussels. Each shellfish will change the taste and feel of the dish. You can use different types of pasta. Fettuccine or penne work great instead of linguine. Fettuccine has a wide shape that holds sauce well. Penne has ridges that trap sauce, adding more flavor in each bite. You can also try whole wheat or gluten-free pasta. Both options are healthier and still taste good. For a lighter dish, substitute butter with olive oil. Olive oil gives a nice flavor and is healthier too. You can also add white wine to the sauce. It adds depth and a unique taste that makes the dish special. Just be sure to let the wine cook off a bit so the alcohol evaporates. Keep any leftovers in an airtight container in the fridge. This dish tastes best when eaten fresh. Aim to enjoy it within 1-2 days for the best flavor and texture. To reheat, use the stovetop. Add a splash of water or broth to keep it moist. If you prefer a quick method, use the microwave. Heat in short bursts, stirring in between. This way, you avoid overcooking the pasta and scallops. It’s best not to freeze garlic butter scallop pasta. Freezing can change the texture of the scallops and pasta. If you must freeze, store the sauce and pasta separately. This helps maintain quality when you reheat. Yes, you can use frozen scallops. First, thaw them slowly in the fridge overnight. If you're short on time, place them in a sealed bag and submerge in cold water for 30 minutes. After thawing, pat them dry with a paper towel. This step helps them sear well and prevents steaming. Yes, reserving pasta water is very helpful. The starchy water adds creaminess to your sauce. It helps the sauce cling to the pasta better. Use about half a cup, adding it gradually until you reach your desired sauce consistency. It’s a simple trick that boosts flavor and texture. If you can't find scallops, shrimp works well. You can also use other seafood like crab or even chicken pieces. Cook them similarly to how you would the scallops. Adjust cooking time based on the protein you choose, ensuring they are cooked through but not overdone. This recipe combines essential ingredients to create a delicious pasta with scallops. You learned how to cook pasta, prepare and sear scallops, and make a tasty garlic butter sauce. I shared tips for perfecting your meal and suggested variations to suit your taste. With a few simple steps and some creativity, you can enjoy a fantastic dish. Try it out, and savor every bite!

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Looking for a quick and tasty pasta dish that impresses? You’re in the right place! This Garlic Butter Scallop Pasta combines juicy scallops with rich garlic butter sauce for a dish that’s packed with flavor and easy to make. In just a few steps, you’ll create a meal that delights both your taste buds and your guests. Let’s dive into this delicious recipe and get cooking!

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Ingredients

Essential Ingredients

– 8 oz linguine or spaghetti

– 12 large sea scallops

– 4 tablespoons unsalted butter

Flavor Enhancers

– 4 cloves garlic

– 1 teaspoon red pepper flakes

– Zest and juice of 1 lemon

Finishing Touches

– ¼ cup fresh parsley

– Salt and freshly ground black pepper

– Grated Parmesan cheese (optional)

Gather these key ingredients before you begin. First, the pasta is the base. You can use either linguine or spaghetti. Both types work well. Next, we need the scallops. Look for large sea scallops for the best flavor.

Butter is crucial for a rich sauce. Use unsalted butter so you can control the salt. Garlic gives the dish a strong, savory taste. Mince it finely to release its oils. Red pepper flakes add heat, so adjust to your liking.

Lemon zest and juice brighten the dish. They balance the rich butter and scallops. Fresh parsley adds color and freshness at the end. Lastly, salt and pepper boost all the flavors. You can add Parmesan cheese if you want an extra layer of taste.

This mix of ingredients creates a delightful pasta dish. The combination of flavors will impress anyone you serve it to.

Step-by-Step Instructions

Cooking the Pasta

– Bring a large pot of salted water to a boil.

– Add 8 oz of linguine or spaghetti and cook until al dente.

– Before you drain, reserve about 1 cup of the pasta water.

– Drain the pasta and set it aside.

Preparing the Scallops

– While the pasta cooks, season 12 large scallops with salt and pepper.

– In a large skillet, melt 2 tablespoons of butter over medium-high heat.

– Place the scallops in the skillet without overcrowding.

– Sear for 2-3 minutes until they turn golden and opaque.

– Gently remove the scallops and transfer them to a plate.

Making the Garlic Butter Sauce

– Lower the heat to medium and add the remaining 2 tablespoons of butter.

– Toss in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes.

– Sauté for about 1 minute until the garlic smells great.

– Watch closely to avoid burning the garlic.

Combining the Dish

– Add the cooked pasta back into the skillet with the garlic butter.

– Pour in the reserved pasta water, lemon juice, and zest.

– Toss everything well to coat the pasta in the sauce.

Incorporating Scallops and Parsley

– Gently fold the scallops into the pasta.

– Add ¼ cup of chopped parsley and mix thoroughly.

– Allow the dish to heat for an extra minute.

– Taste and adjust the seasoning as needed.

Serving Suggestions

– Plate the pasta and drizzle any remaining sauce over it.

– For a tasty touch, sprinkle with grated Parmesan cheese if desired.

Tips & Tricks

Perfecting the Sear

– Make sure the scallops are patted dry. This helps them brown better.

– Don’t overcrowd the skillet. Cook in batches if needed for even cooking.

Enhancing Flavor

– Adjust red pepper flakes to control spice. Add less for a mild taste.

– Try fresh herbs like thyme or basil for extra flavor. They can change the dish’s vibe.

Presentation Tips

– Serve in shallow bowls for a nice look. It makes the dish feel fancy.

– Garnish with lemon and parsley. This adds color and a fresh touch to each plate.

Variations

Seafood Additions

You can add shrimp or crab to make a mixed seafood pasta. This gives your dish a fun twist. Shrimp cooks quickly and pairs well with garlic. Crab adds a sweet flavor and a nice texture. If you want to switch it up, try using other shellfish, like clams or mussels. Each shellfish will change the taste and feel of the dish.

Pasta Choices

You can use different types of pasta. Fettuccine or penne work great instead of linguine. Fettuccine has a wide shape that holds sauce well. Penne has ridges that trap sauce, adding more flavor in each bite. You can also try whole wheat or gluten-free pasta. Both options are healthier and still taste good.

Sauce Alterations

For a lighter dish, substitute butter with olive oil. Olive oil gives a nice flavor and is healthier too. You can also add white wine to the sauce. It adds depth and a unique taste that makes the dish special. Just be sure to let the wine cook off a bit so the alcohol evaporates.

Storage Info

Short-term Storage

Keep any leftovers in an airtight container in the fridge. This dish tastes best when eaten fresh. Aim to enjoy it within 1-2 days for the best flavor and texture.

Reheating Tips

To reheat, use the stovetop. Add a splash of water or broth to keep it moist. If you prefer a quick method, use the microwave. Heat in short bursts, stirring in between. This way, you avoid overcooking the pasta and scallops.

Freezing Considerations

It’s best not to freeze garlic butter scallop pasta. Freezing can change the texture of the scallops and pasta. If you must freeze, store the sauce and pasta separately. This helps maintain quality when you reheat.

FAQs

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops. First, thaw them slowly in the fridge overnight. If you’re short on time, place them in a sealed bag and submerge in cold water for 30 minutes. After thawing, pat them dry with a paper towel. This step helps them sear well and prevents steaming.

Is it necessary to reserve pasta water?

Yes, reserving pasta water is very helpful. The starchy water adds creaminess to your sauce. It helps the sauce cling to the pasta better. Use about half a cup, adding it gradually until you reach your desired sauce consistency. It’s a simple trick that boosts flavor and texture.

What can I substitute for scallops?

If you can’t find scallops, shrimp works well. You can also use other seafood like crab or even chicken pieces. Cook them similarly to how you would the scallops. Adjust cooking time based on the protein you choose, ensuring they are cooked through but not overdone.

This recipe combines essential ingredients to create a delicious pasta with scallops. You learned how to cook pasta, prepare and sear scallops, and make a tasty garlic butter sauce. I shared tips for perfecting your meal and suggested variations to suit your taste.

With a few simple steps and some creativity, you can enjoy a fantastic dish. Try it out, and savor every bite!

- 8 oz linguine or spaghetti - 12 large sea scallops - 4 tablespoons unsalted butter - 4 cloves garlic - 1 teaspoon red pepper flakes - Zest and juice of 1 lemon - ¼ cup fresh parsley - Salt and freshly ground black pepper - Grated Parmesan cheese (optional) Gather these key ingredients before you begin. First, the pasta is the base. You can use either linguine or spaghetti. Both types work well. Next, we need the scallops. Look for large sea scallops for the best flavor. Butter is crucial for a rich sauce. Use unsalted butter so you can control the salt. Garlic gives the dish a strong, savory taste. Mince it finely to release its oils. Red pepper flakes add heat, so adjust to your liking. Lemon zest and juice brighten the dish. They balance the rich butter and scallops. Fresh parsley adds color and freshness at the end. Lastly, salt and pepper boost all the flavors. You can add Parmesan cheese if you want an extra layer of taste. This mix of ingredients creates a delightful pasta dish. The combination of flavors will impress anyone you serve it to. - Bring a large pot of salted water to a boil. - Add 8 oz of linguine or spaghetti and cook until al dente. - Before you drain, reserve about 1 cup of the pasta water. - Drain the pasta and set it aside. - While the pasta cooks, season 12 large scallops with salt and pepper. - In a large skillet, melt 2 tablespoons of butter over medium-high heat. - Place the scallops in the skillet without overcrowding. - Sear for 2-3 minutes until they turn golden and opaque. - Gently remove the scallops and transfer them to a plate. - Lower the heat to medium and add the remaining 2 tablespoons of butter. - Toss in 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. - Sauté for about 1 minute until the garlic smells great. - Watch closely to avoid burning the garlic. - Add the cooked pasta back into the skillet with the garlic butter. - Pour in the reserved pasta water, lemon juice, and zest. - Toss everything well to coat the pasta in the sauce. - Gently fold the scallops into the pasta. - Add ¼ cup of chopped parsley and mix thoroughly. - Allow the dish to heat for an extra minute. - Taste and adjust the seasoning as needed. - Plate the pasta and drizzle any remaining sauce over it. - For a tasty touch, sprinkle with grated Parmesan cheese if desired. - Make sure the scallops are patted dry. This helps them brown better. - Don’t overcrowd the skillet. Cook in batches if needed for even cooking. - Adjust red pepper flakes to control spice. Add less for a mild taste. - Try fresh herbs like thyme or basil for extra flavor. They can change the dish's vibe. - Serve in shallow bowls for a nice look. It makes the dish feel fancy. - Garnish with lemon and parsley. This adds color and a fresh touch to each plate. {{image_4}} You can add shrimp or crab to make a mixed seafood pasta. This gives your dish a fun twist. Shrimp cooks quickly and pairs well with garlic. Crab adds a sweet flavor and a nice texture. If you want to switch it up, try using other shellfish, like clams or mussels. Each shellfish will change the taste and feel of the dish. You can use different types of pasta. Fettuccine or penne work great instead of linguine. Fettuccine has a wide shape that holds sauce well. Penne has ridges that trap sauce, adding more flavor in each bite. You can also try whole wheat or gluten-free pasta. Both options are healthier and still taste good. For a lighter dish, substitute butter with olive oil. Olive oil gives a nice flavor and is healthier too. You can also add white wine to the sauce. It adds depth and a unique taste that makes the dish special. Just be sure to let the wine cook off a bit so the alcohol evaporates. Keep any leftovers in an airtight container in the fridge. This dish tastes best when eaten fresh. Aim to enjoy it within 1-2 days for the best flavor and texture. To reheat, use the stovetop. Add a splash of water or broth to keep it moist. If you prefer a quick method, use the microwave. Heat in short bursts, stirring in between. This way, you avoid overcooking the pasta and scallops. It’s best not to freeze garlic butter scallop pasta. Freezing can change the texture of the scallops and pasta. If you must freeze, store the sauce and pasta separately. This helps maintain quality when you reheat. Yes, you can use frozen scallops. First, thaw them slowly in the fridge overnight. If you're short on time, place them in a sealed bag and submerge in cold water for 30 minutes. After thawing, pat them dry with a paper towel. This step helps them sear well and prevents steaming. Yes, reserving pasta water is very helpful. The starchy water adds creaminess to your sauce. It helps the sauce cling to the pasta better. Use about half a cup, adding it gradually until you reach your desired sauce consistency. It’s a simple trick that boosts flavor and texture. If you can't find scallops, shrimp works well. You can also use other seafood like crab or even chicken pieces. Cook them similarly to how you would the scallops. Adjust cooking time based on the protein you choose, ensuring they are cooked through but not overdone. This recipe combines essential ingredients to create a delicious pasta with scallops. You learned how to cook pasta, prepare and sear scallops, and make a tasty garlic butter sauce. I shared tips for perfecting your meal and suggested variations to suit your taste. With a few simple steps and some creativity, you can enjoy a fantastic dish. Try it out, and savor every bite!

Garlic Butter Scallop Pasta

Indulge in a delicious Garlic Butter Scallop Pasta that's perfect for any night of the week! This delightful recipe combines tender seared scallops with rich garlic butter sauce over linguine or spaghetti, making for a mouthwatering dish. With simple ingredients and easy steps, you can impress your family and friends in just 30 minutes. Click through to explore this easy-to-follow recipe and elevate your dinner experience!
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Ingredients
  

8 oz linguine or spaghetti

12 large sea scallops, patted dry

4 tablespoons unsalted butter, divided

4 cloves garlic, finely minced

1 teaspoon red pepper flakes (adjust for desired spiciness)

Zest and juice of 1 lemon

¼ cup fresh parsley, finely chopped

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese (for serving, optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine or spaghetti and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta water; then, drain the pasta and set it aside.

    Season the Scallops: While the pasta is cooking, generously season the scallops with salt and freshly ground black pepper on both sides for optimal flavor.

      Sear the Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. When the butter starts to foam and bubble, carefully place the scallops in the skillet, ensuring not to overcrowd them. Sear for about 2-3 minutes until they develop a luscious golden brown crust and are opaque in the center. Gently remove the scallops from the skillet and transfer them to a plate; set aside.

        Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, toss in the minced garlic and red pepper flakes, sautéing them for about 1 minute until the garlic becomes fragrant. Keep a close eye to prevent burning the garlic, as it can impart bitterness.

          Combine Ingredients: Introduce the cooked pasta back into the skillet along with the reserved pasta water, freshly squeezed lemon juice, and lemon zest. Toss vigorously to ensure each strand of pasta is luxuriously coated in the garlic butter sauce.

            Incorporate Scallops and Parsley: Gently fold the seared scallops and freshly chopped parsley into the pasta, mixing to combine all ingredients harmoniously. Allow everything to cook together for an additional minute to heat through. Taste and adjust seasoning with salt and black pepper as necessary.

              Serve: Plate the garlic butter pasta with scallops, making sure to drizzle any remaining sauce from the skillet generously over each serving. For a delicious finishing touch, sprinkle grated Parmesan cheese on top, if desired.

                Prep Time: 10 min | Total Time: 30 min | Servings: 2-3

                  - Presentation Tips: Serve the pasta in shallow bowls, garnished with a sprig of parsley and a lemon wedge on the side for a pop of color and fresh flavor. Enjoy!

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